Who doesn’t love baked potato soup? I hesitate to order it in restaurants, though, because I have (foolishly) checked out the calorie and nutrition info online. I thought there must be a better, healthier way to make this soup, without losing any of the flavor. After a few tries, I came up with this keeper.
I bake the potatoes while making dinner the night before we’re having this. Then, it only takes about half an hour to finish it up before dinner on the serving day. I throw together a green salad, and we generally have some sort of crusty rolls with it. Hope your family enjoys it as much as mine!
Lightened Up Baked Potato Soup
- 4 medium baking potatoes (about 2-1/2 lbs)
- 2/3 cup flour
- 6 cups skim milk
- 1 cup reduced-fat shredded cheddar cheese
- ½ tsp black pepper
- 1 cup reduced-fat sour cream
- 1 can (14-oz) fat free chicken broth
- ¾ cup sliced green onions, divided
- ½ cup bacon bits, or 6 slices bacon, cooked and crumbled
1. Preheat the oven to 400 degrees. Pierce the potatoes all over with a fork, and bake for 1 hour or until tender. Let cool, then peel potatoes and mash them coarsely.
2. Place flour in a large Dutch oven; gradually add the milk, whisking constantly to avoid lumps. Cook over medium heat until thickened and bubbly (about 8 minutes), stirring frequently. Add mashed potatoes, ¾ cup cheese, and black pepper, stirring until cheese melts.
3. Reduce heat to low. Stir in sour cream, broth, and ½ cup green onions. Cook over low heat until hot throughout, about 10 minutes. Do not boil, though! Ladle into bowls and top with remaining onions, cheese, and about 1 Tbsp of crumbled bacon per serving.
Yield: 8 servings (about 1-1/2 cups each)
YUM! Paul loves potato soup, and hopefully this will replace the “kit” I get from the local grocery store 🙂
Thank you for making it lite!! I can’t make regular potato soup because has so many calories! I can’t wait to make this!! Yay!!
I know, Crystal…it always sounds so good, but you just can feel the pounds piling up on your hips! This really tastes just as good, I think, with many fewer calories.
This looks great! I have never had this kind of soup but with your lightened recipe I am very tempted. I have pinned it for future cooking!
Have you ever froze this, Megan? I’m thinking about doubling the recipe and freezing half.
I’ve not, Lisa…I think it would freeze okay, except it might separate a bit and need some half-and-half added when reheating, to smooth it out. Let me know if you try it, how it turns out!